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Yields:
6 - 8 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 50 mins
This is Ree's favorite pie at P-Town Pizza in Pawhuska!
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Ingredients
- 8 oz.
baby Yukon Gold potatoes, thinly sliced
- 2 Tbsp.
extra-virgin olive oil, plus more for drizzling
- 2
large leeks (pale green and white parts only), quartered lengthwise and sliced 1/2 inch thick
Black pepper, to taste
All-purpose flour, for dusting
Cornmeal, for dusting
- 1 1/2 cups
whole-milk ricotta cheese
- 4
slices bacon, chopped and cooked
- 1/2 cup
fresh parsley, finely chopped
- 1/4 cup
grated parmesan cheese
Grated zest of 1/2 lemon
Directions
- Step 1After you've made the dough, divide it in half and let come to room temperature, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
- Step 2Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 9 minutes. Drain.
- Step 3Heat the olive oil in a large skillet over medium heat. Add the leeks and season with salt and pepper. Cook, tossing, until tender, 8 to 10 minutes.
- Step 4On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
- Step 5Scatter half of the leeks over the dough, leaving a 1/2-inch border around the edge. Dollop with half of the ricotta. Top with half of the potatoes and drizzle with olive oil.
- Step 6Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the ricotta has spread, 10 to 12 minutes. Repeat with the remaining dough and toppings. Top the pizzas with the bacon, parsley, parmesan and lemon zest. Makes 2 12-inch pizzas.
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